This gave me a hard time. When I test recipes, I make them up in my head and write them down as I go. And usually that works for me, but this time it didn’t. I forgot the sugar in the first batch so I basically made funfetti biscuits. Then in the second batch I over shot the sugar amount a bit so they spread too much. But the third batch.. soft, fluffy and perfect Funfetti Whoopie Pies.
Now, my house is hot from having the oven on all day and I have lots of whoopie pie fails kicking around, but I also have some delicious + soft buttercream filled whoopie pies.
I filled some of these with my Chocolate Buttercream and some with lemon buttercream. To make lemon buttercream, start with my Perfect Vanilla Buttercream recipe and add about the zest of half a lemon. Its so good!
You can also fill these with the Chantilly Cream from the Mixed Berry Gallet recipe if you want a lighter filling. Or you can forego the frosting and fillings all together and eat them as cake-y cookies.
If you don’t have sprinkles on hand, you can leave the sprinkles out and they will just be vanilla whoopie pies. While were on the topic of sprinkles, not all sprinkles will work here. Sprinkles with only natural color will oxidize when they are baked in my experience. Also, not all sprinkles are vegan so be sure to check the ingredients. I like Fancy Sprinkles. They have a ton of vegan sprinkle options!
I really recommend investing in a cookie scoop if you don’t have on already. It will be really hard to make these round and evenly sized without one. But these Funfetti Whoopie Pies will be delicious no matter what shape they are!
Funfetti Whoopie Pies
- 1 ½ Cups All Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ + ⅛ teaspoon Salt
- ⅔ Cup Granulated Sugar
- ⅓ Cup Canola Oil
- ⅔ Cup Plant Milk- I use So Delicious Unsweetened Coconut Milk
- 2 teaspoon Lemon Juice or Vinegar
- 1 ½ teaspoon Vanilla Extract
- 3 tablespoon Rainbow Sprinkles
- Preheat oven to 375* F.
- Into a medium bowl, combine sugar, oil, plant milk, vanilla and lemon juice or vinegar with a whisk. Place a sifter on top of the bowl with the wet ingredients in it and add flour, baking powder, baking soda and salt to the sifter and sift the dry ingredients into the wet ingredients. Combine with a whisk.
- Add rainbow sprinkles into the batter and stir with a spatula to evenly distribute.
- Line a baking tray with parchment and using a 1 ½ tablespoon cookie scoop, portion the batter onto trays leaving 2 inches of space in between for spreading.
- Bake in a 375* oven for 10-12 minutes. The whoopie pies will lightly spring back when pressed in the center with a finger. Remove from the oven and let cool on the pan for 5 minutes before moving to a cooling rack. And then repeat the process with the remaining batter.
- Fill with desired filling- Chantilly cream, buttercream, jam or ganache- and serve! I have linked my recipes for Chantilly and buttercream above!
Let me know how this recipe worked for you!